EP0076549A1 - Produit à tartiner à faible teneur en matières grasses et procédé pour sa fabrication - Google Patents
Produit à tartiner à faible teneur en matières grasses et procédé pour sa fabrication Download PDFInfo
- Publication number
- EP0076549A1 EP0076549A1 EP82201220A EP82201220A EP0076549A1 EP 0076549 A1 EP0076549 A1 EP 0076549A1 EP 82201220 A EP82201220 A EP 82201220A EP 82201220 A EP82201220 A EP 82201220A EP 0076549 A1 EP0076549 A1 EP 0076549A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cream
- process according
- oil
- spread
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
Definitions
- the present invention relates to an oil-in-water-in-oil emulsion (o/w/o emulsion) containing less than 80% fat, particularly a low calorie spread with a level of fat ranging from 20 to 60%, and ideally from 30-50%.
- An o/w/o emulsion is an emulsion in which the continuous phase is an oil or fat (these terms are meant to be interchangeable throughout the specification) and the dispersed phase consists of a natural or an artificial cream.
- the main object of the present invention is to produce an o/w/o emulsion which on consumption- gives a creamy sensation and a good flavour impact on the palate.
- the fat spread with a level of fat ranging from 20 to 60% according to the invention comprises :
- whey protein allows the preparation of emulsions having an aqueous phase of a relatively low pH, i.e. a pH ranging from 3.5 to 5.5, which promotes bacteriological stability, without recourse to a protein-complexing agent, such as carboxy methyl cellulose or to a slow culturing procedure to avoid precipitation of the protein.
- whey protein stabilized the cream at relatively low levels, i.e. at levels ranging from 0.1 to 2 wt.%, based on the total fat composition, in contrast to the much higher levels of milk protein emsulsifier advocated in Dutch patent application N° 650,380 for the stabilization of o/w/o emulsions.
- whey protein used in the whey protein. It is therefore useful that the whey protein used is substantially free from other milk proteins such as casein.
- the spreads according to the invention preferably contain a whey protein which has been obtained by membrane filtration of whey to remove low molecular components such as sugars, particularly lactose, which give an undesirable, sweet impression on consumption.
- the whey protein used in the spreads according to the invention is denatured by a heat treatment carried out at a temperature ranging from 80 to 95°C.
- the cream may further contain viscosity increasing agents or a gelling agent such as gelatin, starch, carboxymethyl cellulose, locust bean gum, carrageenan or mixtures thereof, at a level ranging from 0.05 to 5 wt.%.
- viscosity increasing agents such as gelatin, starch, carboxymethyl cellulose, locust bean gum, carrageenan or mixtures thereof, at a level ranging from 0.05 to 5 wt.%.
- gelatin is used because of its melting behaviour under conditions prevailing in the mouth, at a level preferably exceeding 1%.
- the continous fat phase of the emulsion contains an emulsifier or a mixture of emulsifiers.
- an emulsifier or a mixture of emulsifiers.
- a mixture of a phospholipid such as lecithin and a partial glyceride is used.
- the weight ratio of the oil present in the dispersed phase of the emulsion to the oil used in the continuous fatty phase ranges from 0.1 to 0.5 and preferably from 0.2 to 0.4.
- a cream is produced which contains less than 15 wt.% of oil, based on the total composition.
- Various fats and oils can be present in the continuous and dispersed phases. When a relatively high amount of fat is present in the dispersed phase, some leakage may occur. In that case it is preferred that the same oil or fat be used in both cases to prevent any leakage from affecting the properties of the final product.
- oils displaying a steep dilatation line such as palmkernel oil, coconut oil or babassu oil, are preferably present in the cream to impart coolness to the product on consumption.
- these fats are present as partially or wholly hydrogenated fats, they may achieve an enhanced creamy sensation on the palate.
- the fat of the continuous phase consists generally of a plastic fat blend which may contain vegetable or animal fats or fractions thereof, part of which may have been hydrogenated or interesterified to achieve specific melting properties.
- the process according to the invention for producing low calorie spreads having a level of fat ranging from 20-60%, preferably 30-50%, comprises :
- the protein used for producing the cream be present in the native, undenatured state in the initial stage of the process.
- a whey protein is used which has been obtained by membrane filtration.
- the temperature is raised to above 80°C and preferably from 85 to 95°C, e.g. for 20 to 40 minutes, to denature the protein.
- This heat treatment raises the viscosity of the emulsion/cream, increases the stabilization of the o/w interface and by desolubilization decreases the tendency of the protein not at the o/w interface to destabilize the final cream in the fat spread.
- the fine dispersion of oil (0.1-2 microns) in the cream is achieved by subjecting a mixture of the whey protein, water and oil to homogenization under a pressure ranging from 100-400 kg/cm 2 at a temperature higher than the temperature at which the oil starts melting.
- a second homogenization step is carried out subsequent to step (ii) and prior to step (iii) to thoroughly reduce clumps of denatured protein and fat aggregates.
- the fat which constitutes the continuous phase of the emulsion is first fed into a rotating emulsification unit, whereafter the cream is proportioned to obtain a w/o- emulsion, which is subsequently subjected to cooling and texturizing treatments to plasticize the emulsion.
- Cooling and texturizing can be carried out in Votator, Perfector, Kombinator or Complector apparatus.
- Whey protein (1.66%) obtained by membrane filtration was dissolved in water (37 wt.%) at 60°C.
- a fat blend (7.5. wt.%) at 60°C, containing flavour, was added to the protein solution and the mixture was subjected to high pressure homogenization at 250 kg/cm 2 to produce a cream in which the average size of the droplets was about 1 micron.
- Gelatin 1.5 wt.%, dissolved in water (15 wt.%), was added to the cream. Further water was added to reach a level of 55.5 wt.%. The pH was adjusted to 4.7, using a 20% solution of lactic acid, and water-soluble flavours (0.1 wt.%) were added.
- the cream was pasteurized at 90°C for 30 minutes to denature the whey protein. In order to disperse possible clumps, the cream was re- homogenized at a pressure of 70 kg/cm 2 .
- the fat-continuous emulsion emerging from the C-unit was processed through a Votator sequence ACAC to obtain the final fat-continuous spread.
- Example 1 The procedure of Example 1 was repeated, except that the level of gelatin was increased to the following concentrations : 2.5%, 5%.
- the Instron test values on the gel, the flavour impact scores and the creaminess scores are summarized in Tables A and B.
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT82201220T ATE12338T1 (de) | 1981-10-07 | 1982-09-30 | Fettarmer brotaufstrich und verfahren zur herstellung desselben. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB8130323 | 1981-10-07 | ||
GB8130323 | 1981-10-07 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0076549A1 true EP0076549A1 (fr) | 1983-04-13 |
EP0076549B1 EP0076549B1 (fr) | 1985-03-27 |
Family
ID=10525009
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP82201220A Expired EP0076549B1 (fr) | 1981-10-07 | 1982-09-30 | Produit à tartiner à faible teneur en matières grasses et procédé pour sa fabrication |
Country Status (8)
Country | Link |
---|---|
US (1) | US4515825A (fr) |
EP (1) | EP0076549B1 (fr) |
JP (1) | JPS5871844A (fr) |
AT (1) | ATE12338T1 (fr) |
AU (1) | AU548795B2 (fr) |
CA (1) | CA1190431A (fr) |
DE (1) | DE3262809D1 (fr) |
ZA (1) | ZA827303B (fr) |
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4614656A (en) * | 1984-05-14 | 1986-09-30 | Lever Brothers Company | Two phase margarine |
US4671966A (en) * | 1984-07-30 | 1987-06-09 | Battelle Memorial Institute | Method for fabricating a thickener concentrate for thickening sauces |
EP0244009A2 (fr) * | 1986-04-28 | 1987-11-04 | Unilever N.V. | Matières à tartiner |
EP0353798A2 (fr) * | 1988-07-18 | 1990-02-07 | Unilever N.V. | Traitement de gélifiants |
EP0355058A2 (fr) * | 1988-08-16 | 1990-02-21 | Unilever Plc | Produit alimentaire |
EP0369550A2 (fr) * | 1988-11-18 | 1990-05-23 | Unilever N.V. | Produits à tartiner |
EP0496466A2 (fr) * | 1991-01-23 | 1992-07-29 | Unilever N.V. | Matière à tartiner comestible |
WO1992018239A1 (fr) | 1991-04-23 | 1992-10-29 | Kenneth Herbert Rhodes | Procede de preparation d'un succedane de matiere grasse derive de lactoserum |
GB2255489A (en) * | 1991-01-14 | 1992-11-11 | St Ivel Ltd | Process for making a vegetable fat cream and cheese product therefrom |
US5188842A (en) * | 1988-06-16 | 1993-02-23 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Edible plastic compositions |
EP0603981A1 (fr) * | 1992-12-23 | 1994-06-29 | Verenigde Coöperatieve Melkindustrie Coberco B.A. | Procédé de préparation d'une émulsion dont la viscosité est ajustable; l'émulsion ainsi préparée et aliment obtenu en utilisant cette émulsion |
EP0603980A1 (fr) * | 1992-12-23 | 1994-06-29 | Verenigde Coöperatieve Melkindustrie Coberco B.A. | Procédé pour préparer une émulsion dont la viscosité est ajustable |
US6136364A (en) * | 1994-09-08 | 2000-10-24 | Kraft Foods, Inc. | Microcapsule flavor delivery system |
Families Citing this family (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4546003A (en) * | 1982-07-28 | 1985-10-08 | Lever Brothers Company | Edible composition comprising discrete fat-bearing particles in a fat-bearing matrix |
US5098728A (en) | 1989-06-16 | 1992-03-24 | John Labatt Limited/John Labbat Limitee | Reduced fat food product |
US5102681A (en) | 1984-05-04 | 1992-04-07 | John Labatt Limited/John Labatt Limitee | Reduced fat salad dressing |
US4734287A (en) | 1986-06-20 | 1988-03-29 | John Labatt Limited | Protein product base |
US4961953A (en) | 1986-06-20 | 1990-10-09 | John Labatt Limited/John Labatt Limitee | Fat emulating protein products and process |
US5139811A (en) | 1984-05-04 | 1992-08-18 | John Labatt Limited | Viscous salad dressing |
CH662707A5 (fr) * | 1985-03-19 | 1987-10-30 | Nestle Sa | Preparation de produits alimentaires gelifies. |
US4917915A (en) * | 1986-03-06 | 1990-04-17 | Lever Brothers Company | Water-in-oil emulsion spread |
US5096730A (en) | 1986-06-20 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat sour cream |
US4820541A (en) * | 1987-04-16 | 1989-04-11 | Lever Brothers Company | Spread containing dairy fat |
US4978553A (en) * | 1987-11-02 | 1990-12-18 | Jules Silver | Method of making low-fat butter or margarine spread and resulting product |
US4849243A (en) * | 1987-12-21 | 1989-07-18 | Lever Brothers Company | Process for producing low fat spreads by phase inversion |
DE3913125A1 (de) * | 1988-05-31 | 1989-12-14 | Maroudas Johann | Verfahren zur herstellung eines nahrungsmittels |
US5021248A (en) * | 1988-09-19 | 1991-06-04 | Enzytech, Inc. | Hydrophobic protein microparticles and preparation thereof |
US5096731A (en) | 1989-06-16 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat yogurt |
US5104679A (en) * | 1989-07-11 | 1992-04-14 | The Clorox Company | Dressing or marinade of the multiple-phase separating type |
US5080921A (en) * | 1990-02-05 | 1992-01-14 | Pfizer Inc. | Low calorie fat substitute |
US5120561A (en) * | 1991-04-25 | 1992-06-09 | American Lecithin Company | Food composition and method |
CA2407307A1 (fr) * | 2000-04-20 | 2001-11-01 | University Of Guelph | Processus de preparation de margarine a teneur en huile liquide elevee |
BR0107086A (pt) * | 2000-08-11 | 2002-06-18 | Novozymes North America Inc | Processo para produzir um aditivo para produto lácteo, aditivo para produto lácteo, processo para produzir um produto lácteo, e, produto lácteo |
US7314045B2 (en) * | 2001-07-26 | 2008-01-01 | Tru-Fire Corporation | Bow string release having floating jaws and a trigger force adjustment mechanism |
SI1677613T1 (sl) | 2003-10-30 | 2012-11-30 | Arla Foods Amba | Stabilizatorji uporabni pri izdelavi namazov z nizko vsebnostjo maščob |
US20070048431A1 (en) * | 2005-08-31 | 2007-03-01 | Budwig Christopher E | Emulsions for confectionery applications |
US7927646B2 (en) * | 2006-11-03 | 2011-04-19 | Land O'lakes, Inc. | Refrigeration-temperature spreadable butter-based product |
JP5128982B2 (ja) * | 2008-02-21 | 2013-01-23 | 株式会社Adeka | 油中水型クリーム |
JP6002491B2 (ja) * | 2012-07-27 | 2016-10-05 | ミヨシ油脂株式会社 | 二重乳化油脂組成物の製造方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1023781A (fr) * | 1950-08-25 | 1953-03-24 | Procédé de fabrication de crème et produit obtenu par ce procédé | |
DE1492955A1 (de) * | 1964-03-25 | 1970-01-15 | Unilever Nv | Verfahren zur Herstellung von Speisefettmischungen |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3729325A (en) * | 1971-07-07 | 1973-04-24 | Procter & Gamble | Process for forming a stable oil and water-soluble protein-containing emulsion and product thereof |
GB1440181A (en) * | 1972-05-18 | 1976-06-23 | Unilever Ltd | Food compositions |
US3892873A (en) * | 1973-11-19 | 1975-07-01 | Kraftco Corp | Emulsified oil dressing |
US3892039A (en) * | 1974-01-21 | 1975-07-01 | Fred W Fisher | Compound removal tool |
GB1564400A (en) * | 1975-11-07 | 1980-04-10 | Unilever Ltd | Proteinaceous low fat spread |
JPS55120745A (en) * | 1979-03-09 | 1980-09-17 | Asahi Denka Kogyo Kk | Oil-in-water-in-oil type double emulsified oil composition |
NL8002925A (nl) * | 1980-05-21 | 1981-12-16 | Unilever Nv | Werkwijze ter bereiding van vetarme olie-in-water-in-olie emulsies. |
ATE9430T1 (de) * | 1980-11-27 | 1984-10-15 | Unilever Nv | Verfahren zur herstellung einer kontinuierlichen fettemulsion, bestehend aus einer fettmischung mit hohem gehalt an festem fett bei verhaeltnismaessig hohen umgebungstemperaturen. |
-
1982
- 1982-09-30 DE DE8282201220T patent/DE3262809D1/de not_active Expired
- 1982-09-30 US US06/431,986 patent/US4515825A/en not_active Expired - Lifetime
- 1982-09-30 AT AT82201220T patent/ATE12338T1/de not_active IP Right Cessation
- 1982-09-30 EP EP82201220A patent/EP0076549B1/fr not_active Expired
- 1982-10-04 AU AU88995/82A patent/AU548795B2/en not_active Ceased
- 1982-10-05 ZA ZA827303A patent/ZA827303B/xx unknown
- 1982-10-06 CA CA000412976A patent/CA1190431A/fr not_active Expired
- 1982-10-06 JP JP57176023A patent/JPS5871844A/ja active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1023781A (fr) * | 1950-08-25 | 1953-03-24 | Procédé de fabrication de crème et produit obtenu par ce procédé | |
DE1492955A1 (de) * | 1964-03-25 | 1970-01-15 | Unilever Nv | Verfahren zur Herstellung von Speisefettmischungen |
Cited By (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4614656A (en) * | 1984-05-14 | 1986-09-30 | Lever Brothers Company | Two phase margarine |
US4671966A (en) * | 1984-07-30 | 1987-06-09 | Battelle Memorial Institute | Method for fabricating a thickener concentrate for thickening sauces |
EP0244009A2 (fr) * | 1986-04-28 | 1987-11-04 | Unilever N.V. | Matières à tartiner |
EP0244009A3 (en) * | 1986-04-28 | 1988-01-07 | Unilever Nv | Spreads |
US5188842A (en) * | 1988-06-16 | 1993-02-23 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Edible plastic compositions |
AU615085B2 (en) * | 1988-07-18 | 1991-09-19 | Unilever Plc | Treatment of gelling agents |
EP0353798A2 (fr) * | 1988-07-18 | 1990-02-07 | Unilever N.V. | Traitement de gélifiants |
EP0353798A3 (en) * | 1988-07-18 | 1990-11-07 | Unilever Nv | Treatment of gelling agents |
US5145704A (en) * | 1988-07-18 | 1992-09-08 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Method of preparing an emulsion spread using a wet gelatine retentate |
EP0355058A2 (fr) * | 1988-08-16 | 1990-02-21 | Unilever Plc | Produit alimentaire |
EP0355058A3 (fr) * | 1988-08-16 | 1991-01-09 | Unilever Plc | Produit alimentaire |
EP0369550A2 (fr) * | 1988-11-18 | 1990-05-23 | Unilever N.V. | Produits à tartiner |
EP0369550A3 (fr) * | 1988-11-18 | 1991-08-14 | Unilever N.V. | Produits à tartiner |
GB2255489A (en) * | 1991-01-14 | 1992-11-11 | St Ivel Ltd | Process for making a vegetable fat cream and cheese product therefrom |
GB2255489B (en) * | 1991-01-14 | 1994-10-19 | St Ivel Ltd | Process for making a vegetable fat cream and cheese product therefrom |
EP0496466A3 (fr) * | 1991-01-23 | 1992-08-19 | Unilever N.V. | Matière à tartiner comestible |
EP0496466A2 (fr) * | 1991-01-23 | 1992-07-29 | Unilever N.V. | Matière à tartiner comestible |
US5656322A (en) * | 1991-01-23 | 1997-08-12 | Van Den Bergh Foods Co., Division Of Conopco Inc. | Edible spread with aqueous phase with non-gelling thickener system and low protein content |
WO1992018239A1 (fr) | 1991-04-23 | 1992-10-29 | Kenneth Herbert Rhodes | Procede de preparation d'un succedane de matiere grasse derive de lactoserum |
US5413804A (en) * | 1991-04-23 | 1995-05-09 | Cacique, Inc. | Process for making whey-derived fat substitute product and products thereof |
EP0603981A1 (fr) * | 1992-12-23 | 1994-06-29 | Verenigde Coöperatieve Melkindustrie Coberco B.A. | Procédé de préparation d'une émulsion dont la viscosité est ajustable; l'émulsion ainsi préparée et aliment obtenu en utilisant cette émulsion |
EP0603980A1 (fr) * | 1992-12-23 | 1994-06-29 | Verenigde Coöperatieve Melkindustrie Coberco B.A. | Procédé pour préparer une émulsion dont la viscosité est ajustable |
US6136364A (en) * | 1994-09-08 | 2000-10-24 | Kraft Foods, Inc. | Microcapsule flavor delivery system |
Also Published As
Publication number | Publication date |
---|---|
ATE12338T1 (de) | 1985-04-15 |
AU8899582A (en) | 1984-04-12 |
JPS6217495B2 (fr) | 1987-04-17 |
AU548795B2 (en) | 1986-01-02 |
ZA827303B (en) | 1984-05-30 |
CA1190431A (fr) | 1985-07-16 |
US4515825A (en) | 1985-05-07 |
JPS5871844A (ja) | 1983-04-28 |
EP0076549B1 (fr) | 1985-03-27 |
DE3262809D1 (en) | 1985-05-02 |
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